Komplizen

Differencemakers

If you’re intrigued by natural cooking, where each ingredient is left to shine on its own, it’s time to book a table at Wie Komplizen. In the kitchen, you’ll find hardly any spices; the only seasoning used is salt in the form of homemade Shoyu made from leftover bread or grains. Much of the menu revolves around Koji made from buckwheat, rice, or barley. The result is an experimental and innovative menu that challenges you as a guest.